CHIN UP SYDNEY
While it’s been the hot, beating heart of Melbourne’s Thai scene for years, Chin Chin is now looking to dominate the country’s anecdotal home of all things Thai. Not content with feeding 600 punters a day on Flinders Lane, The Chris Lucas Group will open the Harbour City eatery this August – in the highly anticipated redevelopment of the historic Griffiths Teas building in Surry Hills. Long-time Melbourne executive chef Ben Cooper has created his own unique language and modern Asian style of cooking, and will oversee the Sydney menu alongside recently appointed head chef Graeme Hunt (pictured). “When Lucas first saw the building, he instantly fell in love. That’s what first drew us to Sydney,” Cooper tells GQ. Chin Chin Sydney will include a restaurant and adjacent bar as well as an event space on the below level. And just as the Melbourne original is a contemporary spin on Thai that feels more Asian fusion, Sydney will continue the theme without being a carbon copy of the mothership. “Our aim is to keep the Chin Chin DNA that made us what we are, but allow for some organic evolution across all elements from food and beverage programs, to design and talent we’re bringing in,” adds Cooper. “Sydney has a rich South East Asian heritage and for us, it’s exciting be a part of that.” Some classics will remain, (like the crispy barramundi), but for the most, the menu will be a revision that best aligns with a Sydney aesthetic. Goulburnst, surryhills.